Sa­man­tha’s recipe cor­ner

BBC History Magazine - - Contents -

If you’ve fallen out of love with cab­bage, try this hearty and rus­tic win­ter recipe for cab­bage leaves filled with stuff­ing meat.

In­spired by the French term for meat stuff­ing ( far­cie), the dish is also known as ‘cab­bage forced’ or ‘cab­bage farce’. Ex­am­ples of these recipes can be found in sev­eral 18th-cen­tury cook­books, in­clud­ing The Com­pleat Housewife, The Ladies Hand­maid (1758) and The English Art of Cook­ery, Ac­cord­ing to the Present Prac­tice (1788).

These Ge­or­gian recipes sug­gest a whole va­ri­ety of in­trigu­ing ad­di­tions to the stuff­ing, in­clud­ing goose­ber­ries, grapes, an­chovies, bacon and hard-boiled eggs. Some sound more ap­petis­ing than oth­ers!


1 small savoy cab­bage 450g (1lb) minced veal, beef or pork 150g (5.5oz) shred­ded suet 1 tsp ground nut­meg 1 tsp ground mace 1 tsp salt 4 egg yolks, beaten

1 tsp ap­ple cider vine­gar 20g (0.75oz) cran­ber­ries METHOD

Take the larger leaves from the out­side of the cab­bage and set aside. These will be used to wrap up the pud­ding be­fore steam­ing.

Shred and blanch 50g of the re­main­ing cab­bage.

Put the meat (I used pork), suet and spices into a bowl and add the beaten egg yolks, cider vine­gar and cran­ber­ries. Stir, then fold in the blanched cab­bage.

Line a greased pud­ding basin with cling film and then with cab­bage leaves. Add the meat mix­ture and top off with a cab­bage leaf or two. Wrap your pud­ding basin in bak­ing pa­per and pre­pare to steam.

Steam for 1.5hrs on a stove­top, or in an oven at Gas 3/160C (320F).


“A great way of us­ing up left­over cab­bage”

Dif­fi­culty: 3/10 Time: 2hrs total

Recipe taken from Pride and Pud­ding by Reg­ula Ysewijn

Cab­bage farce: a hearty win­ter dish from the 18th cen­tury

Ev­ery is­sue, pic­ture edi­tor Sa­man­tha Nott brings you a recipe from the past. This month it’s a cab­bage-wrapped meat­loaf from the 18th cen­tury

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